This is a great, easy and refreshing German Cucumber Salad that’s something a little different to the usual. Called Gurkensalat, it’s a staple side salad in every household in Germany. It’s particularly favoured during the warmer weather for its cooling effects, as well as making a perfect accompaniment to counter hearty, rib-sticking German food such as Pork Knuckle.
Snapshot: German Cucumber Salad
You’ll find versions of this cucumber salad in every household in Germany, and in many German restaurants around the world. It comes in both non-creamy (oil-and-vinegar) versions as well as creamy versions like this one I’m sharing. It’s an excellent summer salad, and to serve alongside rich, meaty heavy mains.
Tastes like: Juicy, creamy, and a little tangy. Refreshing and cooling, with a clean and neutral flavour.
Perfect as: Summer side salad, or a base to build a stand-alone, light salad meal (eg. top with hot-smoked trout or eel, ham, fried bacon, or white anchovies)
Serve alongside: Hearty, rich mains. Think: German Pork Knuckle, Schnitzel etc
Effort level: Low, especially if you have a mandoline!
Storage: Keeps 2 days in the fridge
What goes in German Cucumber Salad
Here’s what you need to make this:
Cucumbers – This is best made using the long English / telegraph cucumbers. These are less watery and have slightly firmer flesh than the shorter Lebanese cucumbers which are more common in Australia. They hold up better once dressed.
If you can’t find English / telegraph cucumbers, use 4 Lebanese cucumbers instead (no need to peel these, the skin is softer);
Sour cream – Full-fat is best, because the cucumber juices will dilute the creamy dressing. However low-fat works just fine too. You can also substitute thick plain yogurt;
Vinegar – Just plain-old white distilled vinegar; and
Dill – The fresh aniseed-y flavour really makes it! So don’t skip it! Alternatives: Chives will add a nice refreshing oniony touch, mint will also go very well, else parsley for a more neutral flavour. Coriander / cilantro will give it a great Middle Eastern spin (I’d probably add a squeeze of lemon and touch of garlic too).
How to make German Cucumber Salad
Peel and finely slice cucumbers – It’s best to peel English / telegraph cucumbers because the skin is a bit thick and tough. It just gives the salad a better overall texture, otherwise you have the slightly tougher skin mingling with the soft flesh. It also looks lovely with the pale green of the flesh only!
If you’re using Lebanese cucumbers, there is no need to peel them because the skin is softer (feel free to, however).
Finely slicing – A mandoline will make short work of this. This is the one I have – I’ve been loyal to it for my entire cooking life, I love it. Otherwise, show off your knife skills!
Mix dressing – Mix dressing ingredients in a small bowl, then toss cucumbers in the dressing. The dressing is initially quite thick, as shown below, but it will thin out in the next step; and
Leave for 4 hours+ – Set salad aside to let the cucumbers sweat and soften with the salt and acid from the dressing, like a very light pickling. The cucumber juice also thins the dressing so what started out as a thick and rich sour cream dressing ends up as a thin, Coleslaw-like white dressing which is refreshing rather than cloying.
What to serve with German Cucumber Salad
Such a clean-tasting, refreshing salad like this excellent served alongside rich or meat-heavy mains such as roasts. The cooling, creamy taste also couples perfectly with barbecued foods, so bring it along as part of a BBQ spread on hot summer days.
I’m sharing it as a suggested side for the Crispy German Pork Knuckle that I published on Monday as part of this week’s German-themed recipes. Pair it with the German Potato Salad I also shared today for a big Bavarian feast!! – Nagi x
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German Cucumber Salad
Ingredients
- 2 English / telegraph cucumbers (ie. long cucumbers. Sub 4 x Lebanese cucumbers, Note 1)
Dressing:
- 1/2 cup sour cream (sub plain, thick yogurt)
- 1 tbsp white vinegar (plain distilled vinegar)
- 1 tsp white sugar
- 1 tbsp fresh dill , finely chopped
- 1/2 tsp salt
- Black pepper
Instructions
- Peel cucumbers and finely slice into 2mm / 0.2" slices using a mandoline (or by hand and show off your knife skills!)
- Mix dressing ingredients in a small bowl.
- Toss cucumbers with dressing, then set aside for at least 4 hours or even overnight. The cucumbers will soften and leach juice which will thin the dressing to the right consistency.
- Serving: Toss well then transfer to bowl for serving. Serve chilled for the most refreshing flavour!
Recipe Notes:
Nutrition Information:
More fresh and zesty salads
Life of Dozer
Annual vaccination time! He’s such a sook when it comes to needles – bit like his Mama. 😂
This is also great with salmon
I first learned this recipe in the 1960’s from some German/ Russian cooks in a restaurant where I had my first job.
They used fresh whipping cream and soured it with lemon juice which gives it a slightly different flavour. Also they left the peeling on sometimes but scored it with a fork. They sliced the cucumbers then mixed them with about a teaspoon of salt and left them to sweat in the refrigerator for about an hour or up to overnight, then drained them very well before adding the dressing. After dressing, the salad was allowed to chill and marinate for at least an hour before serving. This is still my favourite way to serve cucumbers.
Woah that’s amazing Esther, sounds to die for!! N x
This is an everyday summer recipe in the midwest when cukes are plentiful. It’s essential to add onion, my preference being thinly sliced red onion.
You could definitely add it if you like Nancy, sometimes I find onion too overpowering for the fresh dill though. N x
This is a good recipe, I add red onions sliced thin to it.
Love the 2 recipes our weather is warming up and soon I will be in the backyard doing some barbecue..love the view looking out at the water Dozer you sure are a lucky dog
Perfect Gillian!! N x
Love this recipe, much easier than making a rue. I did use evaporated milk, as it’s all I had , and halved the recipe. Although I over baked, I got distracted, it came out great. This Mac was to clear cheese out of the frig so I used some good sliced Swiss I had (cut in really small dice, sharp cheddar and Parmesan. This is now my go to Mac and cheese recipe
I think you’ve commented on the wrong recipe but I’m so glad you love my Mac & Cheese Elizabeth!! N x
My grandma always used grated peeled apple cucumbers
It’s my favorite way of eating cucumbers. My Grandma made it when I was a child and it was one of the first things I learned to ‘cook.’
That’s so lovely to hear Bridget!! N x
Thanks for a lovely reminder of my childhood. My mother made this all summer long when cucumbers were plentiful. LOVE this stuff… plan to make it soon!
Enjoy Kathryn!! N x
I’ve made this with mayo or miracle whip in the past and it’s so good! I can eat the whole bowl…. I will try your recipe with sour cream for sure. Thank you Nagi!
I’d love to know how it compares to your recipe Steffy! N x
Ty Nagi! It is exactly right! But, my husband does like the dressing a little thicker, so I too (like Wolfgang) salt the sliced cucumber, but then I let it sit (stirring it up occasionally) in the fridge for at least an hour (often overnight) and then drain out the water (and of course, I then usually do not need to add any more salt). And!!!!! I occasionally add a bit of thinly sliced onion to the cucumbers (just a variation option for onion lovers like me).
I’m loving all these variations Tam!! N x
I’ve made this for years, but cut the sour cream half and half with Greek yogurt. It’s a tzatziki modification you won’t even notice.
Hi E, yes I generally sub sour cream with greek yogurt – most people wouldn’t even notice the difference! N x
My mum made this and now I make it. You’ve nailed it. Two things that do. Add galic andI squeeze the cucumber after salting it so its not to watery. My Hungarian ex mother-in-law used to sprinkle paprika over the top.
Wolfgang – yours is actually a specifically Hungarian recipe called ‘wilted cucumber salad’ – it is not made this way in most of Europe. Sorry, Nagi – my second husband was Hungarian and always prepped it thus also. I thought you might not be aware . . .
My Hungarian mother made cucumbers like this and it’s how I make them today. The garlic really amps it up. A family favorite.
Sounds amazing Wolfgang! N x
Yum, our family makes a very similar salad for our Christmas bbq lunch. We grate the Cucumber instead of slice though. Is awesome with home made beef rissoles!
Yum! Sounds awesome Haylie! N X
In Poland it’s called „mizeria”
I always loved mizeria! My mother made it a lot.
Everyone has their own version of it don’t they Agnieszka! N x
I grew up with a cucumber salad like this. My mom always made it but also she put thinly sliced onion in for a added flavor.
Sounds divine Bonita! N x
Thank you for your recipes.
All are very easy to follow and
delicious . Before I read the recipe
I first read about Dozer . You have
an adorable , wonderful friend.
I always knew he’d steal the show Elsie, I know a lot of other readers do the same thing 😂 N x
I’ve been making a similar cucumber salad for years. My mom and grandma shared their recipe years ago and I’ve been making it ever since. Thank you for sharing!
You’re so welcome Tamra!! – N x
Thanks so much for the Gurkensalat recipe! Love cucumbers on salads, can’t wait to try it.
Enjoy Romi!! N x
I truly mean it as a compliment when I say you make it like me, well: like us, well: like all of Northern Europe !! Simple and perfect . . . how can anyone live without it ! Well, shhh!, these days yogurt may enter the scene, but I am just doing very quick maths and I have had this in my fridge perhaps 5000 times in my lifetime . . . and this is not a typo 🙂 ! Beautiful !!!
I love your recipetineats!
simple yet wonderful..
thanks, from Sweden,
Kanthi
It’s amazing with yogurt – you wouldn’t even notice the difference 😉 N x